Ask Behr anything about anything not related to food

[theFallGuy]

don't know what I'm eating for dinner tonight. No dinner plans. WTF

 

[Souce]

Can you people plz get back on topic??

 

[Souce]

Fried bologna

 

[NorCalVol67]

Fried bologna

Imma gonna have to do my gourmetized fried bologna sandwich soon.

 

[VolNExile]

I asked on the BBQ and Grill thread in the Pub, but I think they’re all still at work. Dadgum Central time zone people!

We’re grilling a whole cleaned snapper at a whopping 1.36 lbs on the Weber charcoal grill.

I know that I will regret asking this in the Zone, but how long per side? And do you start it over the coals and then move to indirect, or what? We’re using a fish basket.

 

[theFallGuy]

Fried bologna

bbq baloney

 

[TopsideVol]

I asked on the BBQ and Grill thread in the Pub, but I think they’re all still at work. Dadgum Central time zone people!

We’re grilling a whole cleaned snapper at a whopping 1.36 lbs on the Weber charcoal grill.

I know that I will regret asking this in the Zone, but how long per side? And do you start it over the coals and then move to indirect, or what? We’re using a fish basket.

Grilled Whole Red Snapper

 

[VolNExile]

Grilled Whole Red Snapper

Thanks, saw that one. It’s for a 3-pounder.

We’ll make something up.

 

[volfanbill]

I’d follow that recipe though. Medium direct heat. Probably around 7-8 per side

 

[TopsideVol]

.

 

[VolNExile]

I’d follow that recipe though. Medium direct heat. Probably around 7-8 per side

For a 1.36 lb fish?? — I’m ok with that, as long as you realize it’s not Moby Dick here.

PS: they sold it as “dressed”, and they had gutted and de-scaled, but the gills were still in. Whiskey tango foxtrot. Why do 2/3 of the job and not the whole thing?

 

[volfanbill]

For a 1.36 lb fish?? — I’m ok with that, as long as you realize it’s not Moby Dick here.

PS: they sold it as “dressed”, and they had gutted and de-scaled, but the gills were still in. Whiskey tango foxtrot. Why do 2/3 of the job and not the whole thing?

Well then I’m lost. I won’t lie. I bought a instant read digital thermometer and I just swear by that thing now. Only thing I can eyeball are steaks are now.

 

[82_VOL_83]

I asked on the BBQ and Grill thread in the Pub, but I think they’re all still at work. Dadgum Central time zone people!

We’re grilling a whole cleaned snapper at a whopping 1.36 lbs on the Weber charcoal grill.

I know that I will regret asking this in the Zone, but how long per side? And do you start it over the coals and then move to indirect, or what? We’re using a fish basket.

2 hours per side over open flame.

 

[VolNExile]

2 hours per side over open flame.

Ahh, finally a Zoner-level reply...

I had an internal bet as to who would provide. You were 4th on the list, so thank you for the surprise!

 

[Souce]

For a 1.36 lb fish?? — I’m ok with that, as long as you realize it’s not Moby Dick here.

PS: they sold it as “dressed”, and they had gutted and de-scaled, but the gills were still in. Whiskey tango foxtrot. Why do 2/3 of the job and not the whole thing?

Waterworld

 

[Weezer]

Fried bologna

I had fried bologna sammiches for lunch.

 

[volfanbill]

Tater needed at least two more days. Oh well, can’t always be perfect

 

[Orangeredblooded]

Tater needed at least two more days. Oh well, can’t always be perfectView attachment 265745

Love asparagus, before you grilled them, what did you put on them and did you finish them with something?

 

[theFallGuy]

Love asparagus, before you grilled them, what did you put on them and did you finish them with something?

olive oil, salt, and pepper

 

[theFallGuy]

Tater needed at least two more days. Oh well, can’t always be perfectView attachment 265745

when are you going to learn that a baked tater needs sour cream?

 

[volfanbill]

Love asparagus, before you grilled them, what did you put on them and did you finish them with something?

Olive oil, garlic powder and red pepper flake

 

[volfanbill]

when are you going to learn that a baked tater needs sour cream?

When I actually do screw up a baked tater, I’ll use sour cream to mask the bad taste

 

[Orangeredblooded]

Olive oil, garlic powder and red pepper flake

Well done. Asparagus doesn’t need much

 

[NorCalVol67]

olive oil, salt, and pepper

That’s what I do.

Well actually, that is what my personal chef does.

 

[theFallGuy]

That’s what I do.

Well actually, that is what my personal chef does.

figured he made u fresh truffle sauce